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Strawberry Pineapple Upside-Down Cake

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“Haven't tried this recipe yet. Clipped it from my aunt's "Farm Bureau" magazine. The picture in the mag looked so good, I knew I'd definitely make this soon.”
READY IN:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (21 ounce) can strawberry pie filling
  • 4 eggs
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (8 ounce) can crushed pineapple with juice
  • 5 tablespoons butter, melted
  • 12 cup sliced almonds (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Evenly coat a 13x9x2" pan with cooking spray.
  3. Evenly spread pie filling over the bottom of the pan.
  4. In a large bowl, beat eggs.
  5. Stir in cake mix, pineapple with juice and butter.
  6. Blend until well mixed.
  7. Pour batter over filling.
  8. Sprinkle evenly w/ almonds, if desired.
  9. Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
  10. Let cool for 10 minutes.
  11. Invert cake onto serving platter and serve warm.
  12. Refrigerate.

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